There’s nothing quite like a classic pot roast recipe to bring comfort and heartiness to the dinner table. With fork-tender beef and rich, savory vegetables, it’s the epitome of cozy home cooking.

Slow-braised in aromatic broth and red wine, this dish delivers deep flavor in every bite. It’s ideal for weekend gatherings, special occasions, or anytime you crave warmth on a plate.

Star Players in This Classic Pot Roast Recipe

Beef chuck roast – The king of slow-cooked cuts, this marbled beauty turns melt-in-your-mouth tender as it braises.

Red wine – Adds depth and a bold richness that elevates the roast to gourmet status.

Yellow onion and leeks – These aromatic alliums build a savory foundation with layers of flavor.

Garlic – Gently sweet and earthy, garlic balances the heartiness of the roast with its punchy aroma.

Beef stock – The savory soul of the dish, tying everything together with slow-simmered warmth.

Tomato paste – Brings umami intensity and a subtle tang that enriches the sauce.

Baby Yukon potatoes – Creamy and buttery, they soak up the flavorful broth perfectly.

Carrots, celery, parsnips, and rutabaga – A medley of rustic root vegetables adds texture, sweetness, and color.

Fresh thyme and bay leaves – These herbs infuse the roast with an earthy, aromatic backbone.

Let’s Make It: How to Prepare This Classic Pot Roast Recipe

Start by seasoning your beef chuck roast with salt and letting it rest uncovered in the fridge to enhance flavor and texture. Once ready, sear it until deeply golden brown on all sides.

Sauté onions and leeks until caramelized, then stir in garlic, a splash of wine, and tomato paste for a rich base. Deglaze with more wine and pour in beef stock, herbs, salt, and pepper.

Nestle the seared roast into the pot and braise it low and slow in the oven. With about an hour to go, add potatoes and hearty vegetables to cook until tender.

Once done, remove the roast, then whisk in beurre manié to thicken the broth into a silky gravy. Finish with a splash of vinegar or Worcestershire for a punch of brightness.

Return the roast to the pot, spoon over the gravy, and serve it up warm and fragrant.

Pro Tips & Cozy Twists for Pot Roast Perfection

Searing the beef is non-negotiable—it adds that crave-worthy caramelized crust. Be sure not to rush the browning step. Likewise, slowly sautéing the onions and leeks builds sweetness and body in the final sauce.

For a twist, swap red wine for dark beer or use bone broth for added richness. Want extra veggies? Parsnips, turnips, and mushrooms all work beautifully. If you prefer a less sweet flavor, reduce or omit the rutabaga.

Add vinegar or Worcestershire right before serving—it brightens and balances the hearty flavors. A sprinkle of chopped parsley at the end adds freshness and color.

Storing & Reheating: Keeping Your Pot Roast Delicious

Pot roast stores like a dream. Keep leftovers covered in the refrigerator for up to four days, or freeze in portions for up to two months.

To reheat, place your desired amount in a saucepan and warm gently over low heat, stirring occasionally to keep the gravy silky and prevent sticking. For frozen portions, thaw overnight before reheating.

This dish only gets better with time, as the flavors deepen and meld—perfect for next-day sandwiches or a cozy lunch bowl.

Chuck Roast Recipe

A traditional pot roast featuring a seared chuck roast slowly braised in a savory red wine and beef broth, enriched with aromatic vegetables and thickened to a hearty finish. Perfect for an inviting, comforting meal.

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Ingredients

1 peeled rutabaga diced into 1-inch cubes
6 cloves garlic thinly sliced
1 tablespoon red wine vinegar
6 peeled carrots or 10 baby tri-colored carrots chopped into 2-inch segments
2 tablespoons olive oil
2 peeled parsnips cut into 2-inch pieces
6 cups beef stock
3 tablespoons tomato paste
2 pounds baby Yukon gold potatoes
8 –10 sprigs fresh thyme
4 celery stalks chopped into 2-inch pieces
Coarse salt and freshly cracked pepper to taste
½ beurre manié recipe
8 –10 stems fresh parsley including leaves
2 bay leaves
Optional: finely minced parsley for garnish
2 leeks white and yellow parts only, thinly sliced and rinsed
1 yellow onion peeled and julienned
3½ to 4 pounds beef chuck roast
Worcestershire sauce to taste
1 cup red wine

Instructions

Season the chuck roast liberally with salt on all sides and set it on a wire rack over a sheet pan. Refrigerate uncovered for 12 to 48 hours.
After refrigeration, remove the beef and apply freshly cracked pepper evenly over its surface.
Heat olive oil in a large Dutch oven over high heat until lightly smoking. Reduce heat to medium, add the beef, and sear thoroughly on each side until uniformly browned, about 3–4 minutes per side. Set the meat aside.
Into the same pot, add the onion and leeks. Sprinkle lightly with salt and sauté for 4–6 minutes. Lower heat to medium-low and continue to caramelize for an additional 10 minutes until deeply browned.
Incorporate the garlic and cook briefly until aromatic, about 30–45 seconds. Deglaze the pot with ¼ cup of red wine, stirring until absorbed.
Add the tomato paste and stir for 2–3 minutes until blended into the vegetable mixture.
Pour in the remaining ¾ cup of red wine along with the beef stock. Stir in the bay leaves, thyme, parsley stems, salt, and pepper.
Return the seared beef to the pot. Bring the mixture to a boil, then cover and transfer to a 325°F oven, placing the pot on a rack in the lower third. Cook for 3½ to 4 hours, or until the roast is fork-tender and registers between 200°F to 210°F internally.
With 70 minutes remaining, introduce the potatoes, carrots, celery, rutabaga, and parsnips into the pot alongside the roast.
Once finished, remove the pot from the oven and set the beef aside. Prepare a beurre manié by combining softened butter and flour.
Stir the beurre manié into the pot and simmer over low to medium heat for 3–5 minutes until the liquid thickens to a gravy consistency.
To finish, stir in red wine vinegar and Worcestershire sauce as desired. Return the roast to the pot and serve warm, optionally garnished with chopped parsley.

Notes

Make Ahead: This dish can be prepared up to 1 hour in advance and kept warm, covered, over very low heat.
Storage: Refrigerate covered for up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.
Reheating: Heat desired portions gently in a small pot over low heat, stirring occasionally.
Use a large Dutch oven (approx. 2½ gallon capacity) or any similarly sized pot.
Vegetables need not be fully submerged as they cook.
Adding the vegetables later in the process helps retain their texture, making this a Yankee-style pot roast.

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